2007 Potel-Aviron Fleurie Vielles Vignes, Beaujolais, France

Should one of your New Years' resolutions be to broaden your wine horizons without breaking your wine budget, one of the places worth exploring would certainly be Beaujolais. Much maligned, or at the very least avoided -- and rightly so -- by many wine lovers whose experience with Beaujolais consists of a glass of banana-scented Nouveau in November, the region actually produces some truly wonderful wines that can be tremendous values.

The Beaujolais region has seen a renaissance of winemaking in the past decade, with many serious, small producers trying to make wines that have much more in common with its parent region, Burgundy. This means eschewing the methods and principles that are employed to make massive quantities of Beaujolais Nouveau, and instead focusing on growing and vinifying the region's lovely Gamay grapes like any sensible person would if they wanted to make really high quality wine.

And that is precisely what the team behind Potel-Aviron has tried to do. Nicolas Potel has made a prominent name for himself in the past few years as a new star negociant of Burgundy. For those unfamiliar with the term, that means he owns no vineyards, and instead buys grapes (and occasionally finished wines) on contract from growers, which he uses to make wine. Potel's top Burgundies have become hot items for collectors in recent years, though as a result of some investment relationships gone bad he is now no longer associated with his eponymous label.

Presumably, however, he continues to work in partnership with Stephane Aviron to produce the wines of Potel-Aviron. Potel and Aviron met studying winemaking together in Beaune (though apparently Potel dropped out, while Aviron finished) and became friends. Aviron's family has worked in the wine business in Beaujolais for some time, so when one day Potel needed to get his hands on some good Gamay, he called up Aviron. That first collaboration must have gone well, and the following year the two struck up a partnership around a simple goal: to make some of the best wines possible from the region.

Together they sought out six groups of some of the oldest vine Gamay in the region and established contracts with the owners giving them complete control of the farming. Drastically reducing yields, and whenever possible farming organically, the two have produced some of the highest quality fruit in the region from these 40- to 100-year-old vines.

The fruit is sorted rigorously at the winery (when possible they like to make the wines at the location the grapes are grown to minimize the handling of the fruit) and treated the same way they would treat their top Pinot Noir fruit. Fermented in small lots, sometimes with whole clusters and always with native yeasts, the wines are coaxed through to completion and then aged in traditional Burgundy barrels, of which at most only about 20% are new. This aging, which lasts at least 10 months, is quite uncommon, even among those who are trying to make serious wines in the region. As a result, their wines are quite profound, with the texture and complexities of Burgundy instead of the cloying fruitiness of their bad brethren Beaujolais Nouveau.

This particular wine comes from the village of Fleurie, and is made from fruit grown in two separate vineyards. The first is an east-facing vineyard from the northern part of town closer to Moulin-a-Vent, with 50 year-old-vines planted in slightly richer soils. The second is a more southerly-facing vineyard from across town with 55-year-old vines and very powdery, nutrient-poor soils.

This wine represents a great example of how wonderfully expressive "cru" Beaujolais can be, and in particular the delicacy and finesse that Fleurie can produce.

Full disclosure: I received this wine as a press sample.

Tasting Notes:
Light garnet in color, this wine smells of dark chocolate, exotic flowers, and mulberries. In the mouth the wine is soft and bright with excellent acidity, subtle black cherry, mulberry, and light floral aromas that carry through the airy finish. Undertones of wet wood, light tannins, and a gorgeous texture round out the package. Quite nice. One of those wines that, when encountered at a dinner party, makes you want to tuck the bottle under your arm and disappear into another room to finish it yourself.

Food Pairing:
While this wine is elegant enough to serve even with more delicate fish, it also has the backbone of complexity and hint of tannin to do wonders with roast chicken, quail, or even braised pork.

Should one of your New Years' resolutions be to broaden your wine horizons without breaking your wine budget, one of the places worth exploring would certainly be Beaujolais. Much maligned, or at the very least avoided -- and rightly so -- by many wine lovers whose experience with Beaujolais consists of a glass of banana-scented Nouveau in November, the region actually produces some truly wonderful wines that can be tremendous values.\n\nThe Beaujolais region has seen a renaissance of winemaking in the past decade, with many serious, small producers trying to make wines that have much more in common with its parent region, Burgundy. This means eschewing the methods and principles that are employed to make massive quantities of Beaujolais Nouveau, and instead focusing on growing and vinifying the region's lovely Gamay grapes like any sensible person would if they wanted to make really high quality wine.\n\nAnd that is precisely what the team behind Potel-Aviron has tried to do. Nicolas Potel has made a prominent name for himself in the past few years as a new star negociant of Burgundy. For those unfamiliar with the term, that means he owns no vineyards, and instead buys grapes (and occasionally finished wines) on contract from growers, which he uses to make wine. Potel's top Burgundies have become hot items for collectors in recent years, though as a result of some investment relationships gone bad he is now no longer associated with his eponymous label.\n\nPresumably, however, he continues to work in partnership with Stephane Aviron to produce the wines of Potel-Aviron. Potel and Aviron met studying winemaking together in Beaune (though apparently Potel dropped out, while Aviron finished) and became friends. Aviron's family has worked in the wine business in Beaujolais for some time, so when one day Potel needed to get his hands on some good Gamay, he called up Aviron. That first collaboration must have gone well, and the following year the two struck up a partnership around a simple goal: to make some of the best wines possible from the region.\n\nTogether they sought out six groups of some of the oldest vine Gamay in the region and established contracts with the owners giving them complete control of the farming. Drastically reducing yields, and whenever possible farming organically, the two have produced some of the highest quality fruit in the region from these 40- to 100-year-old vines.\n\nThe fruit is sorted rigorously at the winery (when possible they like to make the wines at the location the grapes are grown to minimize the handling of the fruit) and treated the same way they would treat their top Pinot Noir fruit. Fermented in small lots, sometimes with whole clusters and always with native yeasts, the wines are coaxed through to completion and then aged in traditional Burgundy barrels, of which at most only about 20% are new. This aging, which lasts at least 10 months, is quite uncommon, even among those who are trying to make serious wines in the region. As a result, their wines are quite profound, with the texture and complexities of Burgundy instead of the cloying fruitiness of their bad brethren Beaujolais Nouveau.\n\nThis particular wine comes from the village of Fleurie, and is made from fruit grown in two separate vineyards. The first is an east-facing vineyard from the northern part of town closer to Moulin-a-Vent, with 50 year-old-vines planted in slightly richer soils. The second is a more southerly-facing vineyard from across town with 55-year-old vines and very powdery, nutrient-poor soils.\n\nThis wine represents a great example of how wonderfully expressive \"cru\" Beaujolais can be, and in particular the delicacy and finesse that Fleurie can produce.\n\nFull disclosure: I received this wine as a press sample.\n\nTasting Notes:\nLight garnet in color, this wine smells of dark chocolate, exotic flowers, and mulberries. In the mouth the wine is soft and bright with excellent acidity, subtle black cherry, mulberry, and light floral aromas that carry through the airy finish. Undertones of wet wood, light tannins, and a gorgeous texture round out the package. Quite nice. One of those wines that, when encountered at a dinner party, makes you want to tuck the bottle under your arm and disappear into another room to finish it yourself.\n\nFood Pairing:\nWhile this wine is elegant enough to serve even with more delicate fish, it also has the backbone of complexity and hint of tannin to do wonders with roast chicken, quail, or even braised pork.\n\nOverall Score: around 9\n\nHow Much?: \$19\n\nThis wine is available for purchase on the Internet. \n